CN105053411A - Making technology of white ginger tea - Google Patents
Making technology of white ginger tea Download PDFInfo
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- CN105053411A CN105053411A CN201510533201.2A CN201510533201A CN105053411A CN 105053411 A CN105053411 A CN 105053411A CN 201510533201 A CN201510533201 A CN 201510533201A CN 105053411 A CN105053411 A CN 105053411A
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- white ginger
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Abstract
The invention discloses a making technology of a white ginger tea. The making technology comprises the steps of washing white ginger; cutting washed white ginger into white ginger slices; pulping the white ginger slices so as to obtain serosity; leaching the serosity so as to obtain white ginger juice; adding amylase to the white ginger juice for clarification; performing centrifugation so as to obtain supernatant liquor namely clarified white ginger juice; preparing tea juice; mixing filtered auxiliary condiments, the white ginger juice and the tea juice so as to obtain a mixture; sterilizing the mixture; and packaging the sterilized mixture, and sealing the packaged mixture. According to the making technology disclosed by the invention, a technology method is adopted according to the characteristics of white ginger products, so that the flavor of the white ginger juice can be greatly ensured, and the mouth feel and the quality of the white ginger tea is better; then the white ginger tea is filled, and the filled white ginger tea is preserved in a sealing manner, so that the flavor and the quality of the white ginger juice during transportation can be guaranteed; besides, the white ginger tea has the advantages of being simple in technology, free from environmental pollution and suitable for industrialized production.
Description
Technical field
The present invention relates to technical field of agricultural product process, be specifically related to the manufacture craft of a kind of Bai Jiangcha.
Background technology
The white ginger in Tongling is rare Local Excellent kind, has the use value of stronger adaptability, good yielding ability, excellent quality and uniqueness, is one of Tongling " eight treasures (choice ingredients of certain special dishes) ", is just listed in tribute as far back as Northern Song Dynasty.It is at home and abroad well-known with the characteristic of " block great Pi is thin, the many slags of juice are few, meat is tender and crisp, aromatic flavour ", has the sensation of " lasting overnight " after food.White ginger belongs to food, medicament dual-purpose type and can be rated as " the white ginger of China ".
Ginger tea is the tea that main component is composited with ginger, is usually used in dispelling cold and dehumidification.Its process is, employing Jiang Peihe auxiliary material filters and obtains ginger juice, then obtain ginger tea after adding tea powder after adding water and pulling an oar.But, when utilizing white Jiang Jinhang Bai Jiangcha to produce, because the many slags of white ginger juice are few, the advantage of aromatic flavour exists, above-mentioned production technology cannot be adopted, effective local flavor and the quality ensureing Bai Jiangcha, being also unfavorable for preserving and transport.
Summary of the invention
The object of the invention is to overcome above-mentioned the deficiencies in the prior art, provide one can ensure white ginger local flavor and tea product quality in Bai Jiangcha, be convenient to the manufacture craft of the Bai Jiangcha storing and transport.
The manufacture craft of a kind of Bai Jiangcha provided by the invention, comprises the following steps:
A manufacture craft of Bai Jiangcha, comprises the following steps:
(1), wash: white ginger is washed, removes the peel afterwards;
(2), cut into slices: the white ginger after clean peeling is cut into white ginger splices;
(3), pull an oar: by the weight ratio of 1:5, white ginger splices is put into water and pulls an oar;
(4), lixiviate: slurries are placed in 85 DEG C of water bath with thermostatic control lixiviate 15min, filter and obtain white ginger juice;
(5), enzyme-added clarification: add 2ML amylase in the white ginger juice of every 1L, be placed in the water-bath of 60-65 DEG C, hydrolysis 60min, after being hydrolyzed, temperature is risen to 90 DEG C, go out enzyme;
(6), centrifugal: temperature is down to rapidly 40 DEG C, centrifugation;
(7), get liquid: get centrifugal after supernatant liquor, be the white ginger juice after clarification;
(8), tea juice is prepared;
(9), allocate: after auxiliary and condiment dissolution filter, add white ginger juice and mix with tea juice;
(10), sterilizing;
(11), filling and sealing is preserved.
Further describe as to technique scheme:
In step (2), the thickness of white ginger splices is 2-5mm, is formed by evenly cutting along fiber or fibrae obliquae direction by white ginger.
Further describe as to technique scheme:
In step (6), centrifugal speed is 300r/min, and centrifugation time is 8min.
The present invention is according to the products characteristics of white ginger, the process adopted, the local flavor of white ginger juice can be ensured largely, make the taste quality of Bai Jiangcha better, filling and sealing is utilized to preserve afterwards, white ginger juice flavor quality in transit can be ensured, and have that technique is simple, non-environmental-pollution, be applicable to the advantage of suitability for industrialized production.
Detailed description of the invention
Below in conjunction with specific embodiment, invention is described in further detail.
A manufacture craft of Bai Jiangcha, comprises the following steps:
(1), wash: white ginger is washed, removes the peel afterwards;
(2), cut into slices: the white ginger after clean peeling is cut into white ginger splices;
(3), pull an oar: by the weight ratio of 1:5, white ginger splices is put into water and pulls an oar;
(4), lixiviate: slurries are placed in 85 DEG C of water bath with thermostatic control lixiviate 15min, filter and obtain white ginger juice;
(5), enzyme-added clarification: add 2ML amylase in the white ginger juice of every 1L, be placed in the water-bath of 60-65 DEG C, hydrolysis 60min, after being hydrolyzed, temperature is risen to 90 DEG C, go out enzyme;
(6), centrifugal: temperature is down to rapidly 40 DEG C, centrifugation, centrifugal speed is 300r/min, and centrifugation time is 8min;
(7), get liquid: get centrifugal after supernatant liquor, be the white ginger juice after clarification;
(8), tea juice is prepared;
(9), allocate: after the auxiliary and condiment dissolution filters such as granulated sugar, add white ginger juice and mix with tea juice;
(10), sterilizing;
(11), filling and sealing is preserved.
Embodiment 1
A manufacture craft of Bai Jiangcha, comprises the following steps:
(1), wash: white for 50g ginger is washed, removes the peel afterwards;
(2), section: the white ginger after clean peeling being cut into equably the thick white ginger splices of 2mm, being formed by evenly cutting along fiber or fibrae obliquae direction by white ginger;
(3), pull an oar: by the weight ratio of 1:5, white ginger splices is put into water and pulls an oar;
(4), lixiviate: slurries are placed in 85 DEG C of water bath with thermostatic control lixiviate 15min, filter and obtain white ginger juice;
(5), enzyme-added clarification: add 2ML amylase in the white ginger juice of every 1L, be placed in the water-bath of 60 DEG C, hydrolysis 60min, after being hydrolyzed, temperature is risen to 90 DEG C, go out enzyme;
(6), centrifugal: temperature is down to rapidly 40 DEG C, centrifugation, centrifugal speed is 300r/min, and centrifugation time is 8min;
(7), get liquid: get centrifugal after supernatant liquor, be the white ginger juice after clarification;
(8), tea juice is prepared: adopt tealeaves to brew;
(9), allocate: after granulated sugar, citric acid, salt dissolution filter, add white ginger juice and mix with tea juice;
(10), sterilizing;
(11), filling and sealing is preserved.
Embodiment 2
A manufacture craft of Bai Jiangcha, comprises the following steps:
(1), wash: white for 50g ginger is washed, removes the peel afterwards;
(2), cut into slices: the white ginger after clean peeling is cut into equably the thick white ginger splices of 3mm;
(3), pull an oar: by the weight ratio of 1:5, white ginger splices is put into water and pulls an oar;
(4), lixiviate: slurries are placed in 85 DEG C of water bath with thermostatic control lixiviate 15min, filter and obtain white ginger juice;
(5), enzyme-added clarification: add 2ML amylase in the white ginger juice of every 1L, be placed in the water-bath of 65 DEG C, hydrolysis 60min, after being hydrolyzed, temperature is risen to 90 DEG C, go out enzyme;
(6), centrifugal: temperature is down to rapidly 40 DEG C, centrifugation, centrifugal speed is 300r/min, and centrifugation time is 8min;
(7), get liquid: get centrifugal after supernatant liquor, be the white ginger juice after clarification;
(8), tea juice is prepared: obtained with after water-soluble solution by instant tea powder;
(9), allocate: syrup is added white ginger juice and mix with tea juice;
(10), sterilizing;
(11), filling and sealing is preserved.
The above is only the preferred embodiment of the present invention, protection scope of the present invention be not only confined to above-described embodiment, and all technical schemes belonged under thinking of the present invention all belong to protection scope of the present invention.It should be pointed out that for those skilled in the art, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (3)
1. a manufacture craft for white ginger tea, is characterized in that: comprise the following steps:
(1), wash: white ginger is washed, removes the peel afterwards;
(2), cut into slices: the white ginger after clean peeling is cut into white ginger splices;
(3), pull an oar: by the weight ratio of 1:5, white ginger splices is put into water and pulls an oar;
(4), lixiviate: slurries are placed in 85 DEG C of water bath with thermostatic control lixiviate 15min, filter and obtain white ginger juice;
(5), enzyme-added clarification: add 2ML amylase in the white ginger juice of every 1L, be placed in the water-bath of 60-65 DEG C, hydrolysis 60min, after being hydrolyzed, temperature is risen to 90 DEG C, go out enzyme;
(6), centrifugal: temperature is down to rapidly 40 DEG C, centrifugation;
(7), get liquid: get centrifugal after supernatant liquor, be the white ginger juice after clarification;
(8), tea juice is prepared;
(9), allocate: after auxiliary and condiment dissolution filter, add white ginger juice and mix with tea juice;
(10), sterilizing;
(11), filling and sealing is preserved.
2. the manufacture craft of a kind of Bai Jiangcha according to claim 1, is characterized in that: in step (2), and the thickness of white ginger splices is 2-5mm, is formed by evenly cutting along fiber or fibrae obliquae direction by white ginger.
3. the manufacture craft of a kind of Bai Jiangcha according to claim 1, is characterized in that: in step (6), and centrifugal speed is 300r/min, and centrifugation time is 8min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510533201.2A CN105053411A (en) | 2015-08-25 | 2015-08-25 | Making technology of white ginger tea |
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| CN201510533201.2A CN105053411A (en) | 2015-08-25 | 2015-08-25 | Making technology of white ginger tea |
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| CN105053411A true CN105053411A (en) | 2015-11-18 |
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| CN201510533201.2A Pending CN105053411A (en) | 2015-08-25 | 2015-08-25 | Making technology of white ginger tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942335A (en) * | 2016-04-29 | 2016-09-21 | 安徽俊达食品有限公司 | Production technology of pure ginger granules |
| CN106879769A (en) * | 2016-11-08 | 2017-06-23 | 王新鹏 | A kind of health-care instant ginger tea and its production technology |
| CN106964283A (en) * | 2016-01-14 | 2017-07-21 | 神华集团有限责任公司 | Pre-dispersing device and filter cake refining system |
| CN107307132A (en) * | 2017-07-28 | 2017-11-03 | 铜陵白姜发展有限责任公司 | A kind of ginger tea and preparation method thereof |
| CN107865147A (en) * | 2017-12-07 | 2018-04-03 | 铜陵市和平姜业有限责任公司 | A kind of preparation method of ginger juice health-care green tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1359640A (en) * | 2000-12-19 | 2002-07-24 | 霍路伟 | Ginger tea series |
| CN101194739A (en) * | 2007-12-03 | 2008-06-11 | 程金魁 | Ginger ale and producing method thereof |
| CN104381529A (en) * | 2014-11-20 | 2015-03-04 | 金蓉 | Method for processing jerusalem artichoke healthcare tea with brown sugar |
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2015
- 2015-08-25 CN CN201510533201.2A patent/CN105053411A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1359640A (en) * | 2000-12-19 | 2002-07-24 | 霍路伟 | Ginger tea series |
| CN101194739A (en) * | 2007-12-03 | 2008-06-11 | 程金魁 | Ginger ale and producing method thereof |
| CN104381529A (en) * | 2014-11-20 | 2015-03-04 | 金蓉 | Method for processing jerusalem artichoke healthcare tea with brown sugar |
Non-Patent Citations (1)
| Title |
|---|
| 武杰: "《葱姜蒜制品加工工艺与配方》", 31 July 2004 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106964283A (en) * | 2016-01-14 | 2017-07-21 | 神华集团有限责任公司 | Pre-dispersing device and filter cake refining system |
| CN105942335A (en) * | 2016-04-29 | 2016-09-21 | 安徽俊达食品有限公司 | Production technology of pure ginger granules |
| CN106879769A (en) * | 2016-11-08 | 2017-06-23 | 王新鹏 | A kind of health-care instant ginger tea and its production technology |
| CN107307132A (en) * | 2017-07-28 | 2017-11-03 | 铜陵白姜发展有限责任公司 | A kind of ginger tea and preparation method thereof |
| CN107865147A (en) * | 2017-12-07 | 2018-04-03 | 铜陵市和平姜业有限责任公司 | A kind of preparation method of ginger juice health-care green tea |
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Application publication date: 20151118 |
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